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Several on the Virtual Weber Board asked if the door on the Firedome is really necessary? It's a question that I'm a bit embarrass...

saucisson sec, day 18 , originally uploaded by Seligmans Dog . Firm, fuzzy and green are they. Sadly, sausage, pepperoni, even sopre...

firedome 2nd run data , originally uploaded by Seligmans Dog . Cooking pizza on a Weber using the http:// tr.im/firedome was based on 2 k...

Welcome Weber-Stephen Products, LLC!  Look around and enjoy your visit,  please leave a comment to contact me. Cooking pizza on the grill ...

Saucisson sec, day 5 , originally uploaded by Seligmans Dog . Been maintaining 70+ %RH for 5 days now. The sausages have dried down quite...

pork butt from Weilands , ground using a coarse die seasoned, stuffed and pierced for drying basement conditions, don't know why icon ma...

16" x 16" Slate to bake on? , originally uploaded by Seligmans Dog . Having destroyed all my terra cotta tiles over the ...

I'm not dead, life is busy. Go to the ECJ post for an entertaining discussion.

Been so busy, I just found two old cellphones wrapped in a plastic bag in the downstairs freezer. I have no idea why they're there. Th...

Hit a snag recently. My breads have been lacking oven-spring. I watched my own vids to try to figure it out. Pretty sure I have it nailed...

Baked Beans , originally uploaded by Seligmans Dog . In a pinch, we eat Bush's Baked Beans. Not bad, but I hate the fact they're fa...

skillet , originally uploaded by Seligmans Dog . When I cook bacon, I alter the (gas) burner real low so the bacon slowly renders its...

The baguette has been a significant focus in my life for literally decades. It serves us not only as a daily bread, but is more about commu...

Some weeknight, I'm going to make a 12" pizza with nice bubbles and a beautiful airy crust. If you want to follow along, put 2 cup...